Herb Store Favorites: 99 cents — with Pumpkin Soup Recipe

Herb Store Favorites_coverHerb Stores Favorites: Herbs, herbs, herbs…Olde Thyme Gardens revolved around herbs – growing them, cooking with them and crafting with them. In Herb Store Favorites, we bring you the favorites that we collected. Cheese Dilly Bread, Cranberry Orange Honey Nut Muffins, Green Rice, Lavender Shortbread, Rosemary Cookies and Lemon Verbena Buttermilk Pound Cake – along with a host of others.

The years the store was open as a brick and mortar, along with three annual Herb Fest’s in California gave us a nice collection of herbal recipes. Some we used in the store at various Open Houses and events. We got others from some of the food contests held in the store, and at the herb festivals.

Join us at the herb store, I think you’ll find something here that you’ll love!


To whet your appetite, and celebrate fall, here’s one of my favorite recipes:

Pumpkin Soup

This Pumpkin Soup is a great fall soup, especially in the fall. We served this at one of our ‘Make and Take Luncheon’s’ one year. During those luncheons we had a craft such as soapmaking or papermaking and also served lunch so that customers could take a quick class on a lunch hour. The soup was ready and in a crock pot for a quick first course as we gave instructions for the class. This is from the Sage Cottage Herb Garden Cookbook.


1 TB oil
2 TB minced onion
2 cups canned or fresh pumpkin puree
1 tsp minced fresh rosemary (or ½ tsp dried & crushed)
4 cups tomato juice
½ tsp ground ginger
3 tsp toasted pumpkin seeds, if desired


Add oil and onion to a 2-qt saucepan over median heat. Stir and cook until onion is translucent. Add remaining ingredients and cook over low heat for 15 minutes. Remove from heat, allow to cool slightly. Puree in a blender. Return to heat, adding a bit more tomato juice if the mixture seems too thick. Reheat without boiling. Garnish with toasted pumpkin seeds, if desired.


Minted Apple Bread – from Herb Store Favorites

HERB STORE FAVORITES is in the final countdown! It’s almost here!

This is a re-release of a previously published cookbooklet, the results of three years of an herb and garden store and three annual herb festivals.

To tempt your taste buds, here’s one of the recipes in HERB STORE FAVORITES.

Herb Store Favorites_cover

Minted Apple Bread

Connie Wilson won 3rd place with her Minted Apple Bread. This is a moist batter bread with a little “tang” to it. Connie said this bread freezes well also.


2 cups all-purpose flour ¾ cup brown sugar 1 TB baking powder ½ tsp baking soda ½ tsp salt 1 tsp cinnamon 2 TB fresh spearmint, minced 1 egg 1 cup unsweetened applesauce ¼ cup canola oil


Preheat the oven to 350°. Grease two 8” x 4” loaf pans and set aside.

In a large bowl, combine the flour, brown sugar, baking powder, baking soda, salt and cinnamon.

In a small bowl, stir together the spearmint, egg, applesauce and oil. Add to the dry ingredients. Stir until blended. Pour batter into loaf pans and bake for 45 minutes, or until a toothpick inserted in the center comes out clean.

Ginger Lemonade & Herb Store Favorites


Herb Store Favorites_coverAn ebook with the recipes from Olde Thyme Garden’s cookbooklet originally published in 2003. It contains recipes from herbal food contests held in the store in Upland, California and at three herb festivals in Upland.

Here’s a recipe to get you started during these hot summer days — GINGER LEMONDADE.

If a nice cool, refreshing glass of iced tea on these sizzling days soothe you — check out the tea line from Trisha’s Kitchen. These 8 teas were the top sellers at Olde Thyme Gardens. The teas are available now, along with TWO GREAT AUGUST SPECIALS! The four top selling dip mixes (a Chef Greg’s line purchased from Black Pearl Gardens in 1998) will be available soon.

Ginger Lemonade

Here’s a nice refreshing drink with a different twist. It’s especially nice on a hot, summer day. I’d often make it and have it available to serve to customers on a busy Saturday during the summer.


6 cups water

1 ¼ cups sugar

¼ cup grated, peeled fresh ginger

1 ¼ cups fresh lemon juice (about 7 large lemons)

¼ cup fresh lime juice

Lemon and, or lime slices (optional)


Combine 1 cup water, sugar, and ginger in a small saucepan. Bring to a boil and cook for 1 minute, or until sugar dissolves, stirring occasionally.

Remove from heat and cool.

Strain ginger mixture through a sieve into a pitcher, and discard solids.

Add 5 cups water and juices.

Stir well.

Serve over ice, and garnish with lemon and lime slices, if desired.

Makes approximately 8 cups lemonade.


May 2020